News flash: All you have to do is bust out your Crock-Pot for a mini trip to the Tuscan countryside. Parmesan rind and a kitchen sink’s worth of veggies, pasta, beans and aromatics give our slow-cooker pasta e fagioli soup a ton of flavor.
Ingredients
Directions
Nutrition
6 servings
One 28-ounce can crushed tomatoes
1 sweet onion, diced
1½ cups dried white beans, soaked in cool water overnight and drained
2 carrots, peeled and sliced
2 stalks celery, sliced
4 garlic cloves, minced
1 Parmesan rind
½ cup dry white wine
4 cups low-sodium chicken or vegetable broth
Large pinch crushed red pepper flakes
1 bay leaf
3 sprigs fresh thyme
2 sprigs fresh rosemary
Kosher salt and freshly ground black pepper
1¼ cup shot pasta (such as ditalini)
1 bunch lacinato kale, roughly torn
⅓ cup chopped fresh parsley
Parmesan cheese, for serving